+GF +SF
I love soups of all kinds, shapes, and sizes and will put just about anything into a pot with some vegetable broth. One of my favorite cozy fall soups right now is this super easy Roasted Butternut Squash and Apple Soup. It packs a ton of flavor into a ridiculously easy recipe, and is such a great way to throw some beta carotene–rich butternut squash into your diet! We like to use tart green apples, but you can use whatever apples you have on hand. We also like to blend the soup to an ultra velvety texture in our blender, but keeping some chunks in it is great if that’s your style, too. It tastes great paired with naan or crusty bread and a sprinkle of toasted pepitas and nutmeg. Make a batch for dinner tonight or pour it into a thermos and take it for lunch at work all week long. —AS
SERVES 6
3 lb (1.4 kg) butternut squash, peeled, deseeded and cut into 1” (2.5-cm) cubes
1 tsp plus 1 tbsp (14 g) coconut oil, divided
1 tsp salt
½ tsp pepper
2 small yellow onions, chopped
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
2 tart green apples (or any apples), cored and chopped
4 cups (945 ml) vegetable broth or water
Pinch of nutmeg, plus more for garnish (optional)
Toasted pepitas, for garnish (optional)
Preheat the oven to 400°F (204°C). Place the butternut squash on a parchment paper–lined baking sheet. Drizzle with 1 teaspoon of the coconut oil and a sprinkle of salt and pepper and bake for about 30 minutes, flipping halfway through. Set it aside to cool.
While the squash roasts, heat the remaining 1 tablespoon (14 g) coconut oil over medium heat in a large pot or Dutch oven. Sauté the onions and garlic for about 5 minutes, until they become fragrant and softened. Toss in the carrots and celery, and sauté them together with the garlic and onions for another 2 to 3 minutes. Toss in the apples, vegetable broth and nutmeg, and bring it to a boil.
Reduce the heat, cover and simmer for 30 minutes.
Remove the pan from the heat, toss in the roasted squash and blend using an immersion blender or (for extra creamy soup) a high-speed blender. Blend in batches, if needed. Pour your blended soup back into the pot, and serve immediately with toasted pepitas and a sprinkle of nutmeg for garnish. This soup keeps well in the fridge for about a week and freezes indefinitely.
Note: Don’t have butternut squash? Substitute any type of squash you like, or use sweet potatoes!